Archive for August, 2012

Bread is not my usual subject in The Fairbanks Pedestrian.  However, I’m entering the below recipe in the Tanana Valley State Fair, who claims that my recipe will become property of the Fair.  The recipe is posted here first under a Creative Commons License (see below).  All-purpose flour has been replaced with bread flour.

Note: All grains are measured by weight, not volume.  5 oz. flour = approx. 1 c.

Mix together: • 20 oz. sourdough starter, consisting of equal weights bread flour and water • 16 oz. bread flour • 5 oz. water.

Cover loosely and let sit in a warm place 24 hours.

In a saucepan, combine: 25 oz. whole milk • 10 oz. water • 10 oz. raisins (chopped first or pureed in the liquid) • 4 oz. unsalted butter.  Heat slowly and simmer, stirring frequently, until butter is melted.

Stir in: • 3 oz. whole-grain cornmeal • 3 oz. flaxseed meal • 3 oz. ground sunflower seeds (roasted, salted) • ⅔ oz. (1 Tbsp.) table salt.

Turn heat to lowest setting, cook for 30 minutes with lid on, remove from heat, and allow to cool, covered, at least an hour.

In a large mixing bowl, combine: • “Porridge” from above • 12 oz. (approx. 1 c.) honey • 26 oz. whole-wheat flour • 3 oz. amaranth flour • 3 oz. oat flour • 3 oz. buckwheat flour.

Cover tightly with plastic and let sit 12-24 hours in a cool place.

Final dough
Knead together: • Soaker from above • Preferment from above • 5-10 oz. flour, bread flour and whole-wheat mixed in equal parts by weight.  Start with 5 oz. to dust work surface, between pre-doughs, and on top of layers.

Put dough in a large mixing bowl or stock pot oiled with olive oil.  Cover with a damp cloth and let sit 8-10 hours, until dough doubles in size.

Shaping and baking
Mist work surface and four bread pans (approx. 9” x 5”) with spray oil.  Divide dough into four equal portions.  For each piece, fold corners in to form a rectangle and flatten into a rectangle about 9” x 13”.  Fold the dough in thirds, letter-style, tapering the ends slightly; fold the ends toward the seam; and lay loaf seam-side-down in pan.  Let rise in a warm place 1-2 hours.  Meanwhile, preheat oven to 325°F.

Brush loaves with milk, sprinkle with rolled oats, and slash lengthwise along the center.

Bake at 325°F for 45-50 minutes, rotating each loaf 180° after 30 minutes.

Let cool on racks at least 1 hour before slicing.

I am grateful to Peter Reinhart, whose book Peter Reinhart’s Whole Grain Breads informed this recipe, and to Ruth Allman, whose Alaska Sourdough spawned and informed my early sourdough baking.

Creative Commons License
Powerhouse Breakfast Bread (Recipe) by Paul Adasiak is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
Based on a work at http://www.worldcat.org/oclc/122702030.

Brush loaves with milk, sprinkle with rolled oats, and slash lengthwise along the center.


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